http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Xue Pin Liao (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
Selection of the Approach for Producing a Weighting Scheme for the CSR Evaluation Framework
Pin-Chao Liao,Jiawei Xue,Bingsheng Liu,Dongping Fang 대한토목학회 2015 KSCE JOURNAL OF CIVIL ENGINEERING Vol.19 No.6
Corporate Social Responsibility (CSR) performance is key to project success in the construction industry. Although evaluation tools for CSR have been developed in previous studies, their weighting schemes are easily distorted by inputs from experts with different backgrounds, reducing the reliability of the benchmarking results. This study aims to identify the most suitable approach for a process-based evaluation framework of CSR management (CSR-EF) with a structurally, theoretically valid weighting scheme. The authors compared three approaches for weighting development and chose one that minimizes the heterogeneity of inputs from experts with various backgrounds (e.g., culture, profession, and education levels). The sensitivity of the weighting scheme and the metric priority, along withthe robustness of the scheme, were examined. Contractors’ CSR management was evaluated using the proposed CSR-EF and the results were cross-examined by practitioners from various backgrounds. Results indicated that the Analytic Network Process was the ideal method for developing the CSR-EF weighting scheme. The results providein sights for the development of weighting schemes for multi-criteria decision making. The proposed Equivalent Absolute Deviation (EAD) approach can also be used to examine the robustness of the weighting approach.
-
Chen, Chen,Lv, Guang,Huang, Xin,Liao, Xue Pin,Zhang, Wen Hua,Shi, Bi Korean Chemical Society 2012 Bulletin of the Korean Chemical Society Vol.33 No.2
In this study, the homogenous Pd nanoparticles (Pd NPs) were first prepared with bayberry tannin (BT) as the stabilizers. Subsequently, the obtained bayberry tannin-stabilized Pd nanoparticles (BT-Pd) were immobilized onto ${\gamma}-Al_2O_3$ to prepare heterogeneous ${\gamma}-Al_2O_3$-BT-Pd catalysts. Fourier Transformation Infrared Spectrum (FTIR) and X-ray Photoelectron Spectroscopy (XPS) analyses confirmed that the Pd NPs were well stabilized by the phenolic hydroxyl groups of BT. Transmission Electron Microscopy (TEM) observation indicated that the diameter of the Pd NPs can be effectively controlled in the range of 4.2-16.0 nm by varying the amount of BT. It is found that the ${\gamma}-Al_2O_3$-BT-Pd catalysts exhibit highly activity for various olefin hydrogenations. For example, the initial TOF (turnover frequency) of the ${\gamma}-Al_2O_3$-BT-Pd in the allyl alcohol hydrogenation is as high as $12804 mol{\cdot}mol^{-1}{\cdot}h^{-1}$. Furthermore, the ${\gamma}-Al_2O_3$-BT-Pd can be reused 5 times without significant loss of activity, exhibiting a superior reusability as compared with conventionally prepared ${\gamma}-Al_2O_3$-Pd catalysts.
-
Jia Zheng,Chong-De Wu,Jun Huang,Rong-Qing Zhou,Xue Pin Liao 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3
The volatile compounds in Chinese soy sauce moromi cultured by different fermentation processes [lowsalt solid-state fermentation (LSSF), high-salt dilute-state fermentation (HSDF), and high-salt constant temperature fermentation (HSCT)] were determined by GC-MS. The LSSF moromi had the highest total concentration of volatile compounds, followed by HSCT and HSDF moromi. Volatiles such as ethyl linoleate and ethyl oleate dominated in HSCT moromi. 2,3-Butanediol and 2,6-dimethylpyrazine were present at high content in LSSF moromi. The hierarchal cluster analysis (HCA) and principal component analysis (PCA) were employed to investigate the fermentation process effect on the category of samples. Based on HCA,HSCT (a1 and a2) and HSDF (b1 and b2) clustered in 1group, and LSSF (c1 and c2) located in another group. PCA illustrated that each kind of samples correlating with specific volatile compound groups were clearly differentiated according to their fermentation processes. The results suggest that GC-MS together with multivariate analyses could provide practical reference to recognize different Chinese soy sauces moromi.
ScienceON연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
